Jordanian cuisine is a traditional style of food preparation originating from Jordan that has developed from centuries of social and political change with roots starting in Paleolithic period (c. 90,000 BC).
There is wide variety in Jordanian cuisine ranging from baking, sautéeing and grilling to stuffing of vegetables (grape leaves, eggplants, etc.), meat, and poultry. Also common in Jordanian cuisine is roasting, and/or preparing foods with special sauces.
As one of the largest producers of olives in the world, olive oil is the main cooking oil in Jordan. Herbs, garlic, spices, onion, tomato sauce and lemon are typical flavours found in Jordan.
Jordanian food can vary from being extremely hot and spicy to being mild.
The most common and popular appetiser is hummus, which is a puree of chick peas blended with tahini, lemon, and garlic. Ful Medames is another well-known appetiser. A workers meal, today it has made its way to the tables of the upper class. A successful mezze must of course have koubba maqliya, labaneh, baba ghanoush, tabbouleh, olives and pickles.
The most distinctive Jordanian dish is mansaf, the national dish of Jordan, a symbol in Jordanian culture for generosity.
Although simple fresh fruit is often served towards the end of a Jordanian meal, there is also dessert, such as baklava, hareeseh, knafeh, halva and qatayef a dish made specially for Ramadan.
In Jordanian cuisine, drinking coffee and tea flavored with na'na or meramiyyeh is almost a ritual.
La cocina Jordana tiene un estilo de preparación desarrollado a partir de siglos de cambios sociales y políticos con raíces que comienzan en el período paleolítico (c. 90.000 aC).
Se utilizan gran variedad de modos para cocinar. Desde hornear, asar y saltear con relleno de verduras (hojas de parra, berenjenas, etc), carne y aves de corral. También es común en la cocina jordana asar, y / o preparar alimentos con salsas especiales.
Como uno de los mayores productores de aceitunas del mundo, el aceite de oliva es el aceite de cocina principal en Jordania. Hierbas aromáticas, especias, ajo, cebolla, salsa de tomate y el limón son sabores típicos que se encuentran en Jordania.
Se utilizan gran variedad de modos para cocinar. Desde hornear, asar y saltear con relleno de verduras (hojas de parra, berenjenas, etc), carne y aves de corral. También es común en la cocina jordana asar, y / o preparar alimentos con salsas especiales.
Como uno de los mayores productores de aceitunas del mundo, el aceite de oliva es el aceite de cocina principal en Jordania. Hierbas aromáticas, especias, ajo, cebolla, salsa de tomate y el limón son sabores típicos que se encuentran en Jordania.
Jordania alimentos puede variar de ser extremadamente caliente y picante de ser suave.
El aperitivo más común y popular es el humus, que es un puré de garbanzos mezclados con pasta de sésamo, limón y ajo. Un mezze o aperitivo exitoso debe por supuesto tener koubba maqliya, labaneh, ghanoush baba, tabulé, aceitunas y encurtidos. 
El plato jordano más distintivo es Mansaf. Los principales ingredientes de este plato son cordero, arroz y un yoghurt seco denominado jameed. Se trata de un plato de origen beduino.
La fruta fresca simple se sirve a menudo al final de la comida, aunque también podemos encontrar diferentes postres, como baklava, hareeseh, knafeh, halva y qatayef un plato hecho especialmente para el Ramadán.
La fruta fresca simple se sirve a menudo al final de la comida, aunque también podemos encontrar diferentes postres, como baklava, hareeseh, knafeh, halva y qatayef un plato hecho especialmente para el Ramadán.
En la cocina jordana tomar café y/o té con sabor a na'na (menta) o meramiyyeh es casi un ritual.
Falafel, the traditional and historical dish that is a main staple in the Middle East, is a patty or a ball which is made of fava beans and/or chickpeas that have been ground. You will recognize falafel by the way in which it is served, which is in a pita or even a flat bread called lafa. The pieces of falafel are usually topped off with salad, some hot sauce and pickled vegetables. Traditionally, falafels are either eaten by themselves as a snack, or they may also be eaten as a part of a mezze. Because of its ingredients, falafel is a healthy type of food.
For the dessert or little breaks, there is a wide choice of Middle Eastern pastries.
The knafeh is a dessert specialty of the Levant, especially in Lebanon, the Palestinian territories, Syria and northern Egypt. It consists of specialty dough known as filo or phylo that dries into a vermicelli-looking pastry that eventually wraps over soft white cheese like Nabulsi cheese or variants of the mozzarella family. A topping of heavy syrup lightened by rosewater, orkatr in Arabic, and crushed nuts results in one of the most delightful (and seriously filling) delicacies in the Middle East. On July 18, 2009, in Nablus, the Israeli-occupied Palestinian city in the West Bank, cooks and helpers under the direction of Muhanned al-Rabbe, a Palestinian pastry baker, produced a 74 meters long, 1.05 meters wide knafeh that weighed close to 1,750 kg. The dish set the world record for the largest knafeh.
Ma’amouls are small shortbread pastries filled with pistachios, walnuts and dates. They are popular around the Middle East where they are available year around although they are mostly consumed during different religious holidays. For example, in Lebanon the Christians consume them at Easter and the Muslims during Ramadan.
Barazeks are buttery, shortbread-like cookies covered with toasted sesame seeds on one side and studded with chopped pistachios on the other side
Jordan Tours
For the dessert or little breaks, there is a wide choice of Middle Eastern pastries.
The knafeh is a dessert specialty of the Levant, especially in Lebanon, the Palestinian territories, Syria and northern Egypt. It consists of specialty dough known as filo or phylo that dries into a vermicelli-looking pastry that eventually wraps over soft white cheese like Nabulsi cheese or variants of the mozzarella family. A topping of heavy syrup lightened by rosewater, orkatr in Arabic, and crushed nuts results in one of the most delightful (and seriously filling) delicacies in the Middle East. On July 18, 2009, in Nablus, the Israeli-occupied Palestinian city in the West Bank, cooks and helpers under the direction of Muhanned al-Rabbe, a Palestinian pastry baker, produced a 74 meters long, 1.05 meters wide knafeh that weighed close to 1,750 kg. The dish set the world record for the largest knafeh.
Ma’amouls are small shortbread pastries filled with pistachios, walnuts and dates. They are popular around the Middle East where they are available year around although they are mostly consumed during different religious holidays. For example, in Lebanon the Christians consume them at Easter and the Muslims during Ramadan.
Barazeks are buttery, shortbread-like cookies covered with toasted sesame seeds on one side and studded with chopped pistachios on the other side
Jordan Tours
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